KR20110124567A - Doenjang jam and method thereof - Google Patents
Doenjang jam and method thereof Download PDFInfo
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- KR20110124567A KR20110124567A KR1020100044026A KR20100044026A KR20110124567A KR 20110124567 A KR20110124567 A KR 20110124567A KR 1020100044026 A KR1020100044026 A KR 1020100044026A KR 20100044026 A KR20100044026 A KR 20100044026A KR 20110124567 A KR20110124567 A KR 20110124567A
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- miso
- mixture
- soybean paste
- jam
- fermented soybean
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- 238000000034 method Methods 0.000 title claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 48
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 25
- 229930091371 Fructose Natural products 0.000 claims abstract description 23
- 239000005715 Fructose Substances 0.000 claims abstract description 23
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
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- 229920001277 pectin Polymers 0.000 claims abstract description 13
- 239000001814 pectin Substances 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 10
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
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- 244000294411 Mirabilis expansa Species 0.000 claims description 76
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 76
- 235000013536 miso Nutrition 0.000 claims description 76
- 235000015092 herbal tea Nutrition 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 10
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- 244000141359 Malus pumila Species 0.000 claims 1
- 235000015203 fruit juice Nutrition 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 6
- 235000019698 starch Nutrition 0.000 abstract description 6
- 239000004480 active ingredient Substances 0.000 abstract description 3
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- 244000269722 Thea sinensis Species 0.000 abstract 1
- 235000021560 apple concentrated juice Nutrition 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 241001122767 Theaceae Species 0.000 description 3
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- 241000220225 Malus Species 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 240000004784 Cymbopogon citratus Species 0.000 description 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 1
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- 244000062730 Melissa officinalis Species 0.000 description 1
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- 240000007594 Oryza sativa Species 0.000 description 1
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- 244000178231 Rosmarinus officinalis Species 0.000 description 1
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- 235000019568 aromas Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
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- 238000007598 dipping method Methods 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- -1 hexose sugars Chemical class 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- 235000021264 seasoned food Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
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- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 된장 잼의 제조 방법에 관한 것으로 발효가 완료된 된장에 허브찻물을 첨가하여 혼합하는 단계, 과당에 물엿, 정백당, 펙틴 및 사과농축과즙액을 첨가한 과당 혼합물을 가열하여 혼합하는 단계, 상기 허브찻물과 혼합한 된장에 과당 혼합물을 첨가한 된장 혼합물을 가열하여 혼합하는 단계, 상기 된장 혼합물에 구연산을 첨가한 후 가열하면서 혼합하여 된장 혼합물의 입자를 균질화하는 단계, 상기 균질화된 된장 혼합물을 세병된 용기에 충진하여 밀봉한 후 살균하는 단계, 상기 살균이 끝낸 된장 혼합물이 충진된 용기를 냉각하여 포장하는 단계로 이루어져 제조되는 것이다.The present invention relates to a method for producing miso jam, the method comprising the steps of mixing the herbal tea to fermentation is complete miso, heating the fructose mixture added to the fructose syrup, white sugar, pectin and apple juice concentrate; Mixing and heating the miso mixture with the fructose mixture added to the miso mixed with the herbal tea, adding the citric acid to the miso mixture and mixing the mixture with heating to homogenize the particles of the miso mixture, and three bottles of the homogenized miso mixture After sterilization by filling in a sealed container and sterilization, the sterilized soybean paste mixture is prepared by cooling and packing the filled container.
된장은 예로부터 전해지는 한국 고유의 조미식품(調味食品)으로, 음식의 간을 맞추고 맛을 내는 발효식품이다. 된장은 간장, 고추장 등과 함께 우리 고유의 발효식품 중의 하나로서, 특히 된장은 콩을 주재료로 하여 단백질 등 영양분이 풍부하며, 발효식품으로서 항암효과 등의 여러 가지 효능이 있는 것으로 알려져 있다.Doenjang is a traditional Korean seasoned food (調味 食品) that has been handed down since ancient times. Doenjang is one of our unique fermented foods, along with soy sauce and red pepper paste. In particular, doenjang is known to be rich in nutrients such as protein, with soybean as a main ingredient, and various effects such as anticancer effect as fermented food.
통상적으로 된장은 메주로 장을 담가서 장물을 떠내고 남은 건더기로 만들거나, 또는 메주에 소금물을 알맞게 부어 익혀서 장물을 더 내지 않고 그냥 만들기도 한다.In general, doenjang is made by dipping soybean paste with meju and then making the remaining ingredients, or by pouring the brine into meju and cooking it.
그러나 된장은 수요자 기호의 다양성 및 고급성에 따른 욕구를 만족시키기에는 부족한 실정이었으며, 장기간 숙성을 해야 하기 때문에 된장이 상하지 않도록 하기 위해서는 염도를 높게 할 수밖에 없어서 현대인의 입맛에는 너무 짜다는 단점이 있다. 짠 음식은 건강에 해롭다는 것은 널리 알려져 있고, 음식의 염도를 낮추어야 한다는 사회적 분위기 때문에 소비자들에게 구매에 대한 심리적 부담을 주고 있다.However, the miso was not enough to satisfy the needs of the variety and luxury of the consumer's preferences, and since it has to be ripened for a long time, the salinity must be increased to prevent the miso from being damaged, which is too salty for the taste of modern people. It is well known that salty foods are harmful to health, and the psychological burden of lowering the salinity of foods puts a psychological burden on consumers.
따라서 된장의 염도를 낮추며 특유의 향을 줄일 수 있으며, 찌개나 소스 등에 한정하지 않고 다양한 된장 가공품의 개발을 통하여 남녀노소 누구나 즐길 수 있으며 된장의 현대화 및 세계화를 통한 이용방안을 위한 개발이 절실히 필요하다.Therefore, the salinity of miso can be lowered and the characteristic aroma can be reduced, and it can be enjoyed by all ages of men and women through the development of various miso processed products without being limited to stew or sauce, and development for the utilization plan through the modernization and globalization of miso .
한편, 잼은 과일에 다량의 설탕을 넣고 끓여서 조린 점성이 강한 것으로 고농도의 당분이 함유되어 있어 미생물의 성장발육을 저지하여 장기간 보존이 가능한 식품으로 빵에 발라먹는데 쓰인다. On the other hand, jam is a viscous viscous boiled by putting a large amount of sugar in the fruit and contains a high concentration of sugar, which is used to apply to bread as a food that can be preserved for a long time by preventing the growth and growth of microorganisms.
하지만 대부분의 잼이 다량의 설탕을 사용하기 때문에 단맛이 너무 강해 단맛을 싫어한 사용자는 소량을 발라먹지만 잼의 고유한 풍미를 느낄 수 없으며, 칼로리가 매우 높아 다이어트를 하고 있는 사용자들은 어쩔 수 없이 먹지 못하는 문제점이 있다.However, because most jams use a lot of sugar, the sweetness is so strong that users who don't like sweetness eat small amounts but don't feel the inherent flavor of the jam, and users who are on a diet because of the high calories are forced to eat. There is a problem.
본 발명은 된장의 유효성분을 고수하며 된장 특유의 짠맛과 향을 중화함으로써 된장의 거부감 없이 즐길 수 있는 된장 잼을 제조하는 것을 목적으로 한다.The present invention aims to produce a miso jam that can be enjoyed without rejection of miso by sticking to the active ingredients of miso and neutralizing the salty and aroma unique to miso.
또한, 된장 특유의 짠맛과 향을 중화함으로써 남녀노소 누구나 즐길 수 있으며 된장의 현대화 및 세계화를 추구할 수 있는 된장 가공식품을 제공할 수 있는 된장 잼을 제조하는 것을 목적으로 한다.In addition, by neutralizing the salty and aroma peculiar to miso, it aims to produce miso jam that can be enjoyed by all ages and ages, and can provide miso processed foods that can pursue the modernization and globalization of miso.
본 발명은 된장 잼의 제조방법에 관한 것으로, 발효가 완료된 된장에 허브찻물을 첨가하여 혼합하는 단계; 과당에 물엿, 정백당, 펙틴 및 사과농축과즙액을 첨가한 과당 혼합물을 가열하여 혼합하는 단계; 상기 허브찻물과 혼합한 된장에 과당 혼합물을 첨가한 된장 혼합물을 가열하여 혼합하는 단계; 상기 된장 혼합물에 구연산을 첨가한 후 가열하면서 혼합하여 된장 혼합물의 입자를 균질화하는 단계; 상기 균질화한 된장 혼합물을 세병된 용기에 충진하여 밀봉한 후 살균하는 단계; 상기 살균이 끝낸 된장 혼합물이 충진된 용기를 냉각하여 포장하는 단계;로 이루어져 제조되는 것을 특징으로 한다.The present invention relates to a method for producing miso jam, comprising mixing and adding herbal tea to fermented soybean paste; Heating and mixing the fructose mixture to which fructose has added syrup, white sugar, pectin, and apple juice concentrate; Heating and mixing the miso mixture to which the fructose mixture is added to the miso mixed with the herbal tea; Adding citric acid to the miso mixture and mixing with heating to homogenize the particles of the miso mixture; Filling and sealing the homogenized miso mixture in a bottled container and then sterilizing it; The sterilization of the doenjang mixture is finished by cooling the container filled; characterized in that consisting of.
또한, 상기 균질화한 된장 혼합물을 스팀을 쏘여 살균하는 단계가 더 이루어져 제조되는 것을 특징으로 한다.In addition, the step of sterilizing the homogenized miso mixture by steam is characterized in that it is further made.
또한, 된장 20~40 중량%, 허브찻물 5~15 중량%, 과당 5~15 중량%, 정백당 40~50 중량%, 물엿 2~7 중량%, 펙틴 0.1~1 중량%, 사과농축과즙액 1~5 중량%, 구연산 0.1~1 중량%가 첨가되어 제조되는 것을 특징으로 한다.In addition, 20 to 40% by weight of soybean paste, 5 to 15% by weight of herbal tea, 5 to 15% by weight of fructose, 40 to 50% by weight of white sugar, 2 to 7% by weight of starch syrup, 0.1 to 1% by weight of pectin, concentrated apple juice 1 ~ 5% by weight, citric acid is characterized in that it is prepared by adding 0.1 to 1% by weight.
본 발명은 된장 잼의 제조방법에 관한 것으로, 된장의 유효한 성분이 유지되어 있으면서 된장 특유의 짠맛과 향을 중화하여 남녀노소뿐만 아니라 세계인의 입맛을 사로잡을 수 있는 된장 잼을 제조할 수 있다는 효과가 있다.The present invention relates to a method for producing miso jam, which is effective in producing miso jam that can capture the taste of not only young and old, but also the world by neutralizing the salty and aroma peculiar to the miso while maintaining the effective ingredients of miso have.
도 1은 본 발명에 따른 된장 잼의 제조방법의 개략적인 제조공정도1 is a schematic manufacturing process diagram of a method of manufacturing miso jam according to the present invention
이하, 첨부된 도면을 참조하면서 본 발명에 따른 된장 잼의 제조방법에 대하여 상세히 설명한다.Hereinafter, a method for preparing miso jam according to the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 된장 잼의 제조방법의 개략적인 제조공정도가 도시된 것으로, 된장 잼의 제조방법은 발효가 완료된 된장에 허브찻물을 첨가하여 혼합하는 단계; 과당에 물엿, 정백당, 펙틴 및 사과농축과즙액을 첨가한 과당 혼합물을 가열하여 혼합하는 단계; 상기 허브찻물과 혼합한 된장에 과당 혼합물을 첨가한 된장 혼합물을 가열하여 혼합하는 단계; 상기 된장 혼합물에 구연산을 첨가한 후 가열하면서 혼합하여 된장 혼합물의 입자를 균질화하는 단계; 상기 균질화한 된장 혼합물을 세병된 용기에 충진하여 밀봉한 후 살균하는 단계;상기 살균이 끝낸 된장 혼합물이 충진된 용기를 냉각하여 포장하는 단계;로 이루어져 제조된다.1 is a schematic manufacturing process of the manufacturing method of the miso jam according to the present invention is shown, the manufacturing method of the miso jam step is added by mixing the herbal tea to the fermented soybean paste; Heating and mixing the fructose mixture to which fructose has added syrup, white sugar, pectin, and apple juice concentrate; Heating and mixing the miso mixture to which the fructose mixture is added to the miso mixed with the herbal tea; Adding citric acid to the miso mixture and mixing with heating to homogenize the particles of the miso mixture; The homogenized soybean paste mixture is filled in a bottled container, sealed and sterilized. The sterilized soybean paste mixture is cooled and packaged.
먼저 발효가 완료된 된장 20~40 중량%와 허브찻물 5~15 중량%을 첨가하여 혼합한다.First, 20 to 40% by weight of fermented soybean paste and 5 to 15% by weight of herbal tea are mixed.
허브찻물은 된장의 염도를 낮추며 퍽퍽한 질감의 된장에 수분을 첨가하여 부드러운 질감을 주기 위한 것이다. 또한 된장 특유의 향을 허브찻물로 순화하여 된장 잼의 풍미를 더욱 돋구어 주기 위한 것이다.Herbal tea is designed to reduce the salinity of miso and to add moisture to the texture of miso. It is also intended to further enhance the flavor of miso jam by purifying miso-flavored aromas with herb tea.
상기 허브찻물은 공지된 허브차를 사용하여 찻물을 우려내어 사용한다. 예를 들면 시중에서 흔히 구할 있는 허브차로서 로즈마리, 라벤더, 레몬밤, 쟈스민, 레몬그라스, 두순 등의 허브차를 하나 이상을 선택하여 뜨거운 물에 찻물을 우려내어 사용할 수 있다.The herbal tea is used by boiling tea using a known herbal tea. For example, as a herbal tea commonly available in the market, one or more herbal teas, such as rosemary, lavender, lemon balm, jasmine, lemongrass, and dusun, can be used by boiling tea in hot water.
과당 5~15 중량%에 물엿 2~7 중량%, 정백당 40~50 중량%, 펙틴 0.1~1 중량% 및 사과농축과즙액 1~5 중량%를 첨가한 과당 혼합물을 타지않도록 50℃까지 오르도록 가열하여 혼합한다.5-15 wt% of fructose, 2-7 wt% of starch syrup, 40-50 wt% of white sugar, 0.1-1 wt% of pectin and 1-5 wt% of apple juice concentrate Heat and mix.
과당은 보통 프럭토스(Fructose)라고 하는 중요한 육탄당의 하나로, 포도당과 함께 과일 속에 유리 형태로 들어 있거나 포도당과 결합하여 슈크로스 형태로 존재한다. 과당은 당류 중 단맛이 가장 강한데 가열 시 3분의 1로 단맛이 저하되는 특징이 있어, 포도당을 이용하지 못하는 당뇨병 환자용 감미료, 쇠약자나 어린이의 영양제 외에 해독·강심·이뇨제로도 사용되고 있다.Fructose is one of the important hexose sugars, commonly called fructose, which is either in the form of glass in the fruit with glucose or in the form of sucrose in combination with glucose. Fructose has the strongest sweetness among sugars, but when it is heated, its sweetness is reduced to one third.It is used as a detoxification, cardiovascular and diuretic in addition to sweeteners for diabetics who do not use glucose, nutritional supplements for the weak and children.
상기와 같이 단맛이 가장 강하지만 가열함으로써 단맛이 저하되는 특징이 있어 정백당의 양을 줄여 많이 달지 않는 된장 잼을 제조할 수 있다.As described above, sweetness is the strongest, but the sweetness is reduced by heating, so the amount of white sugar can be reduced, and soybean jam can be produced.
물엿은 제조되는 된장 잼의 윤기를 더하기 위하여 첨가되는 것으로서 물엿 대신 올리고당을 사용할 수 있겠다.Starch syrup is added to add gloss of miso jam, and oligosaccharides may be used instead of starch syrup.
잼이 만들어지기 위해서는 펙틴과 산, 설탕의 3가지 물질이 갖추어 져야 하는데, 된장에는 잼을 만들어내는 주요한 물질인 펙틴과 산이 부족하기 때문에 양질의 된장 잼을 제조할 수 없다.In order to make jam, pectin, acid, and sugar must be equipped with three substances. Doenjang does not produce high-quality miso jam because it lacks pectin and acid, which are the main substances that make jam.
따라서 펙틴을 첨가하여 된장에 부족한 펙틴을 공급하도록 한다. 또한, 사과농축과즙액을 첨가하여 사과의 달콤한 맛과 향을 된장 잼의 풍미를 돋구어 주며 된장에 부족한 산을 공급하여 양질의 된장 잼을 제조할 수 있다. Therefore, pectin should be added to supply the lack of pectin in miso. In addition, the addition of apple concentrate and juice solution to enhance the sweet taste and aroma of the miso jam of apples and can supply high quality miso jam by supplying the acid in the miso.
상기 허브찻물과 혼합한 된장에 과당 혼합물을 첨가한 된장 혼합물을 70℃까지 온도를 올려 혼합하여 염도가 낮은 된장 잼의 저장성을 당분으로 확보하도록 한다.The miso mixture added with the fructose mixture to the miso mixed with the herbal tea is heated to 70 ℃ to mix to ensure the shelf life of low-salt miso jam as sugar.
상기 된장 혼합물에 구연산 0.1~1 중량%를 첨가한 후 80℃가 될 때까지 혼합하여 된장 혼합물의 입자를 균질화한다.0.1 to 1% by weight of citric acid is added to the miso mixture and mixed until it reaches 80 ° C. to homogenize the particles of the miso mixture.
구연산은 잼을 제조하는데 필수 요소인 산성 성분을 위해 첨가하는 것이다.Citric acid is added for the acidic ingredients that are essential for making jams.
상기 균질화한 된장 혼합물에 130℃의 고온의 스팀을 8~10분 동안 쏘여 1차 살균하는데 이는 발효균들에 의한 된장의 발효를 정지시켜 산패를 방지하여 제조되는 된장 잼의 보존성을 향상시키기 위한 것이다.The sterilized by steaming hot steam at 130 ℃ for 8-10 minutes in the homogenized miso mixture for 8-10 minutes to stop the fermentation of the miso by fermentation bacteria to prevent rancidity to improve the preservation of miso jam prepared.
상기 1차 살균한 된장 혼합물을 세병된 깨끗한 용기에 충진한 후 캡을 씌워 밀봉하고 80℃에서 8~10분 동안 2차 살균하여, 된장 혼합물을 용기에 충진하는 도중에 세균의 증식을 예방한다. The first sterilized soybean paste mixture is filled into a clean bottle, capped and sealed, and then sterilized at 80 ° C. for 8 to 10 minutes to prevent bacterial growth while filling the container with the miso mixture.
상기 된장 혼합물이 충진된 용기를 살균한 후 30℃에서 15~20분 동안 냉각한 후 포장하여 된장 잼을 제조한다.After sterilizing the container filled with the miso mixture and cooled for 15-20 minutes at 30 ℃ to prepare a miso jam.
이하, 본 발명에 따른 된장 잼의 실시예에 따라 상세히 설명하겠다.Hereinafter, according to an embodiment of the miso jam according to the present invention will be described in detail.
먼저 발효가 완료된 된장 3kg에 공지된 허브차를 우려낸 허브찻물 1kg을 첨가하여 부드러운 질감을 갖도록 혼합한다.First, 1kg of known herbal tea is added to 3kg of fermented soybean paste and mixed to have a soft texture.
과당 1kg에 물엿 400g, 정백당 4.32kg, 펙틴 30g 및 사과농축과즙액 200g을 첨가한 과당 혼합물이 타지 않도록 온도를 50℃까지 오르게 하여 혼합한다.1 kg of fructose, 400 g of starch syrup, 4.32 kg of white sugar, 30 g of pectin, and 200 g of apple juice concentrate were added to a temperature of 50 ° C. to prevent burning of the fructose mixture.
상기 허브찻물과 혼합한 된장에 과당 혼합물을 첨가한 된장 혼합물을 70℃까지 온도를 올려 혼합한다.The miso mixture to which the fructose mixture was added to the miso mixed with the herbal tea was heated to 70 ° C. and mixed.
상기 된장 혼합물에 구연산 50g을 첨가한 후 80℃가 될 때까지 혼합하여 된장의 입자가 풀어지도록 교반하여 균질화 시킨다.50 g of citric acid is added to the miso mixture and mixed until it reaches 80 ° C., followed by stirring to dissolve the particles of miso and homogenizing.
상기 균질화된 된장 혼합물을 130℃의 스팀을 10분 동안 쏘여 살균한 후 세병된 용기에 충진하고 캡으로 밀봉한 후 80℃에서 10분 동안 살균한다.The homogenized soybean paste mixture is sterilized by firing steam at 130 ° C. for 10 minutes, then filled into a bottled vessel, sealed with a cap, and sterilized at 80 ° C. for 10 minutes.
상기 된장 혼합물이 충진된 용기를 30℃에서 20분 동안 냉각한 후 포장함으로써 된장 잼을 제조한다.Doenjang jam is prepared by cooling the vessel filled with the doenjang mixture at 30 ° C. for 20 minutes and then packaging.
상기와 같이 제조된 된장 잼의 구수한 맛과 단맛이 적은 제조된 된장 잼을 개인 기호에 따라 빵 또는 떡 등에 발라먹을 수 있다.The soybean jam prepared with the taste and sweetness of the soybean jam prepared as described above may be applied to bread or rice cake according to personal preference.
상기와 같이 제조된 된장 잼은 된장의 유효한 성분이 유지되어 있으면서 된장 특유의 짠맛과 향을 중화하여 남녀노소뿐만 아니라 세계인의 입맛을 사로잡을 수 있는 된장 잼을 제조할 수 있겠다.The miso jam prepared as described above can be prepared to neutralize the salty and aroma unique to the miso while maintaining the active ingredient of the miso can make a miso jam that can capture the taste of the world as well as men and women of all ages.
본 발명은 상술한 실시예에만 한정되는 것은 아니며 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 변형 및 변경이 가능할 것이다.The present invention is not limited only to the above-described embodiments, and various modifications and changes may be made without departing from the technical spirit of the present invention.
Claims (3)
과당에 물엿, 정백당, 펙틴 및 사과농축과즙액을 첨가한 과당 혼합물을 가열하여 혼합하는 단계;
상기 허브찻물과 혼합한 된장에 과당 혼합물을 첨가한 된장 혼합물을 가열하여 혼합하는 단계;
상기 된장 혼합물에 구연산을 첨가한 후 가열하면서 혼합하여 된장 혼합물의 입자를 균질화 하는 단계;
상기 균질화한 된장 혼합물을 세병된 용기에 충진하여 밀봉한 후 살균하는 단계;
상기 살균이 끝낸 된장 혼합물이 충진된 용기를 냉각하여 포장하는 단계;
로 이루어져 제조되는 것을 특징으로 하는 된장 잼의 제조방법.
Adding and mixing herbal tea with fermented soybean paste;
Heating and mixing the fructose mixture to which fructose has added syrup, white sugar, pectin, and apple juice concentrate;
Heating and mixing the miso mixture to which the fructose mixture is added to the miso mixed with the herbal tea;
Adding citric acid to the doenjang mixture and mixing with heating to homogenize the particles of the doenjang mixture;
Filling and sealing the homogenized miso mixture in a bottled container and then sterilizing it;
Cooling and packaging a container filled with the pasteurized miso mixture;
Method for producing miso jam, characterized in that consisting of.
The method of claim 1, wherein the homogenized miso mixture is steamed and sterilized.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101403522B1 (en) * | 2013-11-19 | 2014-06-03 | 영농조합법인 엔자임팜 | Menufacture method of doenjang jam and doenjang jam thereof |
| KR101709957B1 (en) * | 2016-08-26 | 2017-02-24 | 대상 주식회사 | Organic Strawberry Jam with Improved Preservability and Manufacturing Method Thereof |
| KR20180056397A (en) * | 2016-11-18 | 2018-05-28 | 씨제이제일제당 (주) | A method for manufacturing of composition comprising jang and a manufactured composition thereby |
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| KR100857737B1 (en) | 2007-05-20 | 2008-09-10 | 경상대학교산학협력단 | A jam added onion, chungkukjang it's makimg method using supercritical carbon dioxide extraction equipment |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101403522B1 (en) * | 2013-11-19 | 2014-06-03 | 영농조합법인 엔자임팜 | Menufacture method of doenjang jam and doenjang jam thereof |
| KR101709957B1 (en) * | 2016-08-26 | 2017-02-24 | 대상 주식회사 | Organic Strawberry Jam with Improved Preservability and Manufacturing Method Thereof |
| KR20180056397A (en) * | 2016-11-18 | 2018-05-28 | 씨제이제일제당 (주) | A method for manufacturing of composition comprising jang and a manufactured composition thereby |
| JP2019534032A (en) * | 2016-11-18 | 2019-11-28 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | Method for producing soy composition and soy composition produced thereby |
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